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October 26, 2016

Shopping Around The World

Do
a posting
on your blog linking back to mine. That way we can keep track of all
of the different prices and recipes from all over the world.

This month we are highlighting items that you are
known for. Do you have that one dish that everyone asks for at a party, at
dinner, at the church? What kind of ingredients do you have in it and what does
it look like? Don't forget to include prices and pictures if you
can.

Mom makes these a lot...they are super easy peasy and they go like hotcakes. She usually makes a double batch of them. Two ingredients and delicious! If you don't like hot, don't worry. Slice the Jalapeno peppers super thin and make sure you remove the seeds and the white fiber inside and they will give you the flavor but not the super heat!

NGREDIENTS:

1 cup shredded Monterrey Jack cheese

1 medium fresh jalapeno, sliced real thin

DIRECTIONS: Preheat oven to 350º. Place a sheet of parchment paper on a metal cookie sheet. DO NOT use a silicone/silpat sheet, waxed paper or foil (unless it’s the special non-stick foil) to bake these or they will not cook properly. Using a tablespoon, scoop up 1 T. of cheese and make a small pile on the parchment. Press it slightly flat. Repeat 15 more times. Place a slice of jalapeno on top of each pile. Pop into 350º oven for about 10-12 minutes. These are somewhat pliable if under browned. Allow them to completely cool and fully firm up before removing from the pan for best results.

Mom says that these look delicious and oh so easy. Dad grew a bazillion peppers this year, but no jalapeños. We do have canned ones. Can she use those? Thanks for this nommy recipe. Mau sends Allie a kiss for every grain of sand on the planet and purrs, paw-pats and all his love. XOCK, Lily Olivia, Mauricio, Misty May, Giulietta, Fiona, Astrid, Lisbeth and Calista Jo